Deep Roots Farmstead (2024)

Family farm preserving heritage breed Morgan Horses, Tunis Sheep, Glouchestershire Old Spot Pigs, Nigerian Dwarf Goats, Belted Galloway Cattle, Slate Turkeys, Welsh Harlequin Ducks, Cotton Patch Geese, Creme d'Argent Rabbits, & Ameraucana Chickens.

03/09/2022

New pair of Nigerian Dwarf bucklings

03/04/2022

I said no chicks this year, but Tractor Supply had these little guys on clearance for $1 so….. 😂 Australorp and S*x Link pullets.

31/03/2022

Our trio of ducklings enjoying the pool.

11/03/2022

Zucchini flour.

Might be old news to some, but you never know right. With rising concerns on wheat costs just thought I’d share it.

There’s probably fancier ways of doing this out there, but here’s how I learned. Easy peasy. Nothing to it.

We love and make tons of zucchini flour every year. You may have heard it called Amish flour or troops flour before. It’s a Staple in Amish and Mennonite household for generations here. It was also embraced in the 1940’s during rationing.

You let your zucchini grow, oversized is actually better. Large to extra large. Marrow sized. I peel mine with a carrot peeler, into thin even strips for less drying time. Or slide it through a mandolin for speed of prep.

Run it through the electronic dehydrator or just thread it. . No large seeds if possible for finer texture. Everything else is fine. It must be absolutely dry. It’s essential. If in doubt always dry it more, any moisture will ruin it during storage

Then run it through a food processor or hand grinder until you have a powdered consistency. It will be a marbled green looking power. Texture is similar to a good quality whole wheat flour. That is zucchini flour. Three large zucchini is about four or five cups for me finished.

It can be used to replace 1/3 of flour in most recipes without any change to the finished products, acts as a thickening agent for gravies, great for breading fish but we really tend use ours for tortillas and bannock since those are our quick go to breads. It also makes great dumplings and brownies.

Store in air tight jars , or we often vac pac ours

For us, we still purchase grains from a local family owned grist mill. So this is free, sustainable, easily produced on site and it has a mild taste. Most people wouldn’t pickup on it. It cuts our flour usage by a third . You can do the same with sweet and regular potato, other squash acorns, and pumpkin. I just find myself zucchini is the least flavoured. Plus we get overloaded by the darn things.
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15/05/2021

How cool is this?!

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